Spinach croquettes (2)
Instructions
Peel, wash the spinach and boil them with the only remaining water on the leaves.
Drain, strizzateli very well, Chop fine.
In a small saucepan melt butter, mix in the flour and diluted by pouring cold milk wire.
Without ceasing to stir, bring to a boil and then add salt, pepper and scented with nutmeg.
Withdrawn from the fire, add the fontina cheese into thin slices and grated cheese, stir thoroughly until a homogeneous mixture is creamy and add three egg yolks one at a time.
Add chopped spinach and raisins softened in warm water and well squeezed.
Grease with oil table marble or a large serving platter, pour the mixture and level it with the wet blade of a knife.
Let cool.
Cut the mixture check, rotolateli in flour, beaten egg and bread crumbs.
FRY in hot oil, dry them on absorbent kitchen paper.
Serve the hot croquettes.
Ingredients and dosing for 6 persons
- 1000 g of spinach
- 150 g of flour
- 120 g of fontina cheese
- 50 g of sultanas
- 40 g of butter
- 4 eggs
- 50 cl of milk
- Grated cheese
- Breadcrumbs
- Olive oil
- Nutmeg
- Salt
- Pepper